Tasty Indian Curry Recipes - 2022, Spicy Chicken Curry, Yellow Chicken Curry, Madras Chicken Curry, Pork Vindaloo Curry

India is famous for different curries, they are very delicious to eat but very typical to cook, and contains lots of different types of spices and herbs. You can make these delicious curries at home easily, we have shared some famous Indian curries recipes. 

Let's take a look,

Spicy Indian Chicken Curry 

This is a hot and spicy curry, if you are a spicy food lover then this is the best for you. It can be eaten with rice, naan, chapati, or paratha, you can also eat it with plain rice noodles. 

Serves – 8 persons

Ingredient Name

Quantity

Chicken pieces

1 ¼ kg

Green chilies

4

Garlic – chopped

20 flakes

Ginger – chopped

20 gm

Salt

5 tsp

Curd beaten

1 cup

Spicy Curry Masala

4 tbsp

Almonds – sliced

16

Cumin seeds

1 tsp

Coriander seeds

2 tsp

Vegetable oil

1 cup

Onions thinly sliced

3 large (1/2 kg)

Water

1 cup

Tomatoes – peeled and pureed

3 large (1/2 kg)

Coriander leaves chopped

2 tbsp

Red chili powder

1 tsp

Garam Masala

1 tsp

Method of making Spicy Indian Chicken Curry

  1. Prick chicken all over with a fork.
  2. Grind green chilies, 12 flakes of garlic and half of the ginger into a paste. Mix chicken, spicy curry masala, garam masala, 1 tsp salt, curd, and half of the red chili powder. Mix them well and marinate the chicken for 2 hours.
  3. Heat oil in a Kadai / Wok for about 3 minutes, divide onions into 2 batches. Fry till golden brown, remove and drain each batch from time to time and off the gas after done.
  4. Heat the cooker and add the remaining oil, then add cumin, coriander seeds and almonds.
  5. Add ginger, garlic, and green chilies and stir fry for 1 minute.
  6. Add tomato puree, chicken, remaining chili powder & marinade paste, salt and stir for 2 minutes.
  7. Close the cooker and bring to full pressure on high heat. Reduce heat and cook for 5 minutes.
  8. Remove cooker from heat and allow to cool.
  9. Open the cooker and serve hot, garnished with coriander leaves.

Yellow Chicken Curry 

This is low spicy curry, if you love low spicy food then this is best for you, children can also enjoy this curry. This curry can eat with rice, naan or chapati, 

Serves – 8 Persons

Ingredient Name

Quantity

Coconut Grated

2 ¾ cup

Water

3 cups

Vegetable oil

¾ cup + 1 tbsp

Aniseed

1 tbsp

Poppy Seeds

3 tbsp

Nutmeg Powder

¼ tsp

Yellow Curry Powder

3 tbsp

Onions – chopped

3 medium (350 gm)

Garlic – chopped

9 flakes

Chicken Pieces

1 ½ kg

Tamarind – Soaked in hot water for 15 minutes and pulp extracted

25 gm

Salt

5 tsp

Coconut Milk

1cup

Method of making Yellow Chicken Curry

  1. In a cooker heat oil for about 2 minutes, add sliced onions and garlic. Fry till onions is golden brown and remove from the pan.
  2. Grind fried ingredients with curry powder, Poppy seeds, nutmeg powder, and aniseed, grated coconut with little water.
  3. In the same pan, heat 1 cup oil. Add chicken and fry till golden brown, then add grind paste and stir for 2 minutes.
  4. Add tamarind water and stir for 5 minutes, then close the cooker lid.
  5. Bring to full pressure on high heat, reduce heat and cook for 7 minutes.
  6. Remove cooker from heat and allow to cool naturally.
  7. Open the cooker and add coconut milk, stir.
  8. Place cooker on high heat and bring to boil, stirring constantly. Serve hot.

Madras Chicken Curry 

The Madras Curry is a combination of herbs and spices, it is a hot a spicy curry with loads of different spices which gives an earthy and umami flavor. It is a versatile curry and can be cook with chicken, lamb, or veggies.

It has a cinnamon flavor with the freshness of fennel seed & sourness of raw mango with the aroma of curry leaves which reminds you the true south Indian flavor. The Madras curry powder is a versatile masala; you can use this masala in many dishes like marinades, yogurt, stuffing, roasting and grilling.

Serves – 8 Persons

Ingredient Name

Quantity

Chicken pieces

1 ½ kg

Salt

4tsp

Curd

1 tbsp.

Coconut milk

2 ½ cup

Water

2 ¼ cup

Coconut Oil

4 tbsp.

Garlic – chopped

16 flakes

Tomatoes

2 medium (200 gm)

Onions – chopped

2 medium (1/4 kg)

Green chilies slit

2

Ginger – chopped

10 gm

Red Kashmiri Chili powder

2 tsp

Method of making Madras Chicken Curry

  1. Rub chicken pieces with 1 tsp curry powder, 1 tsp curd and salt. Keep aside.
  2. In a cooker heat coconut oil for about ½ minute, add garlic, ginger. Stir for 1 minutes then add onions and fry till golden brown.
  3. Add tomato and stir for 3 minutes, then add curry powder, salt, chili powder, and stir for another 2 minutes.
  4. Add chicken and remaining marinade masala, stir for 2 minutes, add water in it.
  5. Close the cooker lid and bring to full pressure on high heat, reduce heat and cook for 7 minutes.
  6. Remove cooker from heat and allow to cool.
  7. Open the cooker and coconut milk, stir. Serve hot.

Pork Vindaloo Curry

Vindaloo is an Indian curry that comes from Goa and is based on a Portuguese dish named Carne de vinha d'alhos. It is a hot, sour, and spicy curry and it is quite popular in Indian restaurants, especially in North India. It is also called Indian Pork curry but also be cook with veggies, lamb, or chicken.

Serves – 10 Persons

Ingredient Name

Quantity

Whole Dry Red Kashmiri Chili – Soaked in water
and vinegar for 2 hours

5

Ginger

15 gm

Garlic

5 flakes

Vegetable Oil

5 tbsp

Onions – chopped

3 large (1/2 kg)

Pork – cut into 5 cm pieces

1 ½ kg

Salt

2 tsp

Water

½ cup

Vindaloo Curry Powder

3 tbsp

Method of Pork Vindaloo Curry

  1. Grind chilies, ginger, garlic, and vindaloo curry powder into a paste, adding from time to time a little vinegar in which chilies were soaked till all the vinegar is used.
  2. Heat oil in cooker for about 3 minutes, add onions & fry till golden brown. Then add pork, ground paste & salt, stir fry for about 5 minutes, and then add water, stir again for 1 minute.
  3. Close the cooker lid and bring to full pressure on high heat, reduce heat and cook for 8 minutes.
  4. Remove the cooker from heat and allow it to cool naturally.
  5. Open the cooker and serve hot with fresh coriander.

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